runny egg whites

[The_Flying_Dutchman]

why do the egg whites of some eggs stand right up next to the yolk in the frying pan while other egg whites just spread like oil all over the frying pan ?

[samclem]

Two reasons come to mind.

U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.

U.S. Grade A eggs have whites that are reasonably firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. This is the quality most often sold in stores.

U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of the higher grades; the shells must be unbroken, but may show slight stains. This quality is seldom found in retail stores.

from eggs

But, my guess is, if your whites are runny, your eggs are just a bit older than ones that stand up. Really fresh eggs should have white which are perky, much like, er, uh…

That’s all for now.

[Squink]

Because some eggs are fresh and some are days or weeks old.
From the Albumin entry on this Egg Facts Page:

Egg white tends to thin out as an egg ages because its protein changes in character. That’s why fresh eggs sit up tall and firm in the pan while older ones tend to spread out.